Chorizo Bernardo Recipe Selection 1930 "Tubox" Packaging

Seasoning: 4 to 5 months Half piece: price ranging from 600 to 680 g Caliber: 65 Made with products from organic farming. Ours is a sausage made with 100% Iberian pork and spiced with paprika, typical of the Iberian peninsula. Characteristic of the is that the pork is not minced but coarsely minced, and seasoned, as well as with salt, with sweet paprika. It is precisely the paprika that gives the salami its characteristic red color and flavour. Even chorizo needs time, even if in this case, compared to ham, the curing period is much shorter, from 4 to 5 months